The　commonly　used　normal-temperature　air-thawing　method　is　time-consuming　and　cannot　achieve　constant　temperature　thawing.　Furthermore,　microwave　thawing　consumes　a　considerable　amount　of　electricity.　These　two　common　thawing　methods　cannot　guarantee　food　quality.　Thus,　a　new　type　of　constant　air-temperature　thawing　system　(CATT)　that　uses　compressor　casing　thermal　storage　is　designed　and　tested　in　this　study.　Results　show　that　the　CATT　has　faster　speed　than　the　air-thawing　method.　Furthermore,　although　the　thawing　speed　of　CATT　is　slower　than　that　of　microwave　thawing,　food　with　274.25　g　thawing　quality　can　save　0.2　kW　h　of　electricity　per　iteration.　The　weight　loss　of　CATT　at　34　degrees　C　was　64.6%　of　that　of　microwave　thawing.　The　weight　loss　of　CATT　at　46　degrees　C　was　40.8%　of　that　of　microwave　thawing.　When　thawing　at　a　constant　temperature　of　46　degrees　C,　the　thawing　time　required　for　the　central　temperature　of　chicken　meat　to　increase　from　-8　to　10　degrees　C　is　2　hr.　The　thermal　storage　material　can　decrease　compressor　noise　effectively　by　17.65%.　Practical　Applications　The　thawing　of　frozen　food　is　a　common　problem.　Hence,　this　paper　proposes　a　new　thawing　method　based　on　the　residual　heat　of　the　refrigerator　compressor　casing.　This　method　does　not　need　to　consume　other　energy　and　instead　uses　directly　waste　heat　generated　by　the　compressor　casing　to　thaw　frozen　food.　Frozen　food　can　be　thawed　naturally　at　a　constant　temperature　by　controlling　the　temperature　of　the　thawing　chamber,　and　consequently,　the　disadvantages　of　long-term　air　thawing　and　poor　quality　of　microwave　thawing　are　improved.　The　application　of　this　method　can　increase　the　thawing　function　of　the　refrigerator　and　has　considerable　application　prospects.